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A winter pudding. - Wemyss's Appalling Hobby:
From the Party Guilty of Committing 'Gate of Ivory, Gate of Horn'
wemyss
wemyss
A winter pudding.
 
We’re familiar enough with summer puddings and autumn puddings. And wintry times are generally borne by steaming Christmassy puddings. But the lighter puddings we call summer puddings and autumn puddings can be a template for a winter or holiday pudding as well. What makes the difference is what fruits and spices are here used.
 
This wants to be made a day ahead so that it steeps in its juices.
 
1½ lbs prepared seasonal mixed fruit (apples, plums, dates, clementines, pears, satsumas, currants, sultanas … quod libet)
4 oz sugar
5 tablespoons water
Mixed spice to taste, seasonally consisting of ground ginger, clove, cinnamon, nutmeg, &c
6 to 8 large slices of bread, crusts removed
Sauce (below)
 
Sauce: As you like, you may use raspberry jam, brandy butter, custard, or fine-cut marmalade – three fruits marmalade is refreshing here
 
Gently stew the fruit in the water, spices, and sugar until soft but still retaining their shape.

Meanwhile, cut a round from one slice of bread to neatly fit in the bottom of a 2 pint pudding basin and cut 4-6 of the remaining slices into neat fingers. Arrange the fingers around the sides overlapping them so there are no spaces.

When the fruit is cooked, and still hot, pour it gently in the basin, being careful not to disturb the bread pieces. Reserve about 3 tablespoons of the juice. When the basin is full, cut the remaining bread and use to cover the fruit, to form a lid.

Cover with foil, then a plate or saucer which fits just inside the bowl and put a weight on top. Leave the pudding until cold, then put into the refrigerator and chill overnight.

To serve, carefully run a knife round the edge to loosen, then invert the pudding on to a serving dish. Pour the reserved juice over the top. Serve cold with clotted cream or brandy butter. Sauce over with the above sauce suggestions, or sherry, port, or madeira if you like.


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Comments
tiferet From: tiferet Date: October 26th, 2011 04:53 pm (UTC) (Link)
That sounds absolutely lovely.
wemyss From: wemyss Date: October 26th, 2011 08:20 pm (UTC) (Link)

Try it.

And tell me how you like it.
tiferet From: tiferet Date: October 26th, 2011 08:29 pm (UTC) (Link)

Re: Try it.

I plan to try a number of these soon as I can, though I do regrettably have to modify them a bit due to coeliac disease. But I've got gluten-free flour and bread, so it's not as big a deal as it would've been ten years ago. :)

I used to make the best bread pudding which I still need to figure out how to do now.
blueboyfey From: blueboyfey Date: October 26th, 2011 06:45 pm (UTC) (Link)
Ok, so you need my address so you send me some, yes? :)
wemyss From: wemyss Date: October 26th, 2011 08:21 pm (UTC) (Link)

No.

Bad teaching, that. You want to learn by doing.
taradiane From: taradiane Date: October 29th, 2011 09:25 pm (UTC) (Link)

Couldn't help myself!

Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.
6 comments or Leave a comment